Food Sources and Expenditures for Seafood in the United States
Abstract
:1. Introduction
2. Materials and Methods
2.1. Dietary Data
2.2. NHANES Seafood Analysis
2.3. Seafood Expenditure by Food Source
2.4. Database Management and Statistical Analysis
2.5. Geography of Seafood Consumption
3. Results
3.1. Per Capita Seafood Consumption
3.2. Food Sourcing of Seafood
3.3. Seafood Species Consumed
3.4. Intake Versus Supply
3.5. Seafood Expenditures by Food Source
3.6. Geography of Seafood Consumption
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Category | All NHANES Respondents (Equal to US Per Capita Intake) | NHANES Seafood Consumers (Seafood in Past 24 h) | ||
---|---|---|---|---|
n | Mean ± SE (g/day Cooked Weight) | n | Mean ± SE (g/day Cooked Weight) | |
All adults | 26,743 | 18.0 ± 0.8 | 4957 | 106.9 ± 2.9 |
Men (≥19) | 13,046 | 20.4 ± 1.1 a | 2355 | 125.5 ± 4.4 a |
Women (≥19) | 13,697 | 15.8 ± 0.7 | 2602 | 90.7 ± 2.5 |
Age (years) | ||||
19–30 | 5521 | 14.9 ± 1.3 | 855 | 106.0 ± 6.6 |
31–50 | 8889 | 18.9 ± 1.2 a | 1706 | 111.5 ± 4.8 a |
51–70 | 8386 | 19.8 ± 1.2 a | 1708 | 106.3 ± 4.6 |
>70 | 3947 | 16.5 ± 1.1 a | 688 | 95.3 ± 3.7 a |
Income | ||||
0–185% poverty threshold | 11,277 | 16.8 ± 0.9 | 1801 | 104.5 ± 3.2 |
>185% poverty threshold | 12,947 | 18.8 ± 0.9 a | 2680 | 115.0 ± 4.5 a |
Category | Seafood Meals Consumed in Past 24 h by NHANES Respondents (n) | Seafood Consumed | Was the Seafood Meal Consumed at Home? (% yes) | |
---|---|---|---|---|
Percent of Total, by Source or Meal Type | Mean ± SE (g/meal, Cooked Weight) | |||
Overall | 5604 b | 100% | 96 ± 2.7 | 63% |
Food Sourcea | ||||
Home | 3204 | 61% | 100 ± 3.3 | 88% |
Away from Home | 2400 | 39% | 90 ± 3.7 | 25% |
Food Source, breakout | ||||
Store | 3062 | 56% | 97 ± 3.2 | 89% |
Restaurant | 1844 | 31% | 91 ± 4.4 | 25% |
Gift | 372 | 5% | 80 ± 5.8 d | 27% |
Self-caught | 114 | 5% | 170 ± 25 d | 82% |
Institutional food | 113 | 2% | 97 ± 12 | 11% |
Other c | 47 | 1% | 108 ± 19 | 4% |
Bar, sports, recreation | 23 | 1% | 102 ± 14 | 71% |
Soup kitchen, community food program | 25 | 0.3% | 96 ± 20 | 70% |
Meal | ||||
Dinner | 3042 | 62% | 107 ± 3.4 | 69% |
Lunch | 1826 | 29% | 83 ± 3.1 | 47% |
Snack | 333 | 4% | 63 ± 4.6 | 75% |
Breakfast | 217 | 3% | 88 ± 15 | 79% |
Other e | 188 | 2% | 114 ± 12 | 63% |
Species Group | Seafood Meals Consumed in Past 24 h by NHANES Respondents (n) | Total Consumed in U.S. ± SE (Metric Tons/day Cooked Weight) a | Mean Consumed Per Meal ± SE (g/day Cooked Weight) b | Food Source (% Home/% Away from Home) a | Was the Seafood Meal Consumed at Home? (% yes) |
---|---|---|---|---|---|
Salmon | 586 | 625 ± 68 | 111 ± 6.7 | 71%/29% | 70% |
Shrimp | 1536 | 589 ± 46 | 55 ± 2.8 | 45%/55% | 52% |
Canned Tuna | 718 | 499 ± 37 | 71 ± 2.4 | 82%/18% | 74% |
“Fish” c | 871 | 438 ± 30 | 84 ± 3.7 | 51%/49% | 58% |
Tilapia | 344 | 391 ± 57 | 166 ± 13 | 84%/16% | 77% |
Catfish | 235 | 213 ± 52 | 157 ± 19 | 49%/51% | 58% |
Cod | 174 | 162 ± 23 | 129 ± 9.0 | 45%/55% | 54% |
Crab | 260 | 148 ± 25 | 72 ± 7.3 | 36%/64% | 49% |
“Seafood” c | 329 | 89 ± 10 | 38 ± 2.6 | 55%/45% | 66% |
Flounder | 96 | 96 ± 18 | 129 ± 14 | 54%/46% | 58% |
Species | Supply a | Consumption b | ||
---|---|---|---|---|
Per Capita (Mean lb/year Raw Edible Weight) | Percent of Total | Per Capita (Mean lb/year Cooked Weight) | Percent of Total | |
Shrimp | 4.00 | 26% | 1.67 | 14% |
Salmon | 2.23 | 15% | 1.70 | 14% |
Canned tuna | 2.46 | 16% | 1.46 | 12% |
“Fish” c | -- | -- | 1.36 | 12% |
Tilapia | 1.32 | 9% | 1.13 | 10% |
Catfish d | 1.31 | 9% | 0.57 | 5% |
Alaska pollock | 1.23 | 8% | n/a e | n/a e |
Crab | 0.56 | 4% | 0.45 | 4% |
Cod | 0.53 | 3% | 0.42 | 4% |
“Seafood” c | -- | -- | 0.27 | 3% |
Clams | 0.37 | 2% | 0.13 | 1% |
Total f | 15.3 | 100% | 11.7 | 100% |
Food Source | NMFS b Seafood Expenditures | NHANES Seafood Expenditures | ||
---|---|---|---|---|
Mean ± SE (Million USD) | Percent of Total ± SE | Mean ± SE c (Million USD) | Percent of Total | |
Home a | 26 ± 0.82 | 32% | 111 ± 6.1 | 35% |
Away from home a | 55 ± 1.3 | 68% | 209 ± 11.0 | 65% |
Total | 81 ± 2.1 | 100% | 310 ± 12.6 | 100% |
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Love, D.C.; Asche, F.; Conrad, Z.; Young, R.; Harding, J.; Nussbaumer, E.M.; Thorne-Lyman, A.L.; Neff, R. Food Sources and Expenditures for Seafood in the United States. Nutrients 2020, 12, 1810. https://doi.org/10.3390/nu12061810
Love DC, Asche F, Conrad Z, Young R, Harding J, Nussbaumer EM, Thorne-Lyman AL, Neff R. Food Sources and Expenditures for Seafood in the United States. Nutrients. 2020; 12(6):1810. https://doi.org/10.3390/nu12061810
Chicago/Turabian StyleLove, David C., Frank Asche, Zach Conrad, Ruth Young, Jamie Harding, Elizabeth M. Nussbaumer, Andrew L. Thorne-Lyman, and Roni Neff. 2020. "Food Sources and Expenditures for Seafood in the United States" Nutrients 12, no. 6: 1810. https://doi.org/10.3390/nu12061810
APA StyleLove, D. C., Asche, F., Conrad, Z., Young, R., Harding, J., Nussbaumer, E. M., Thorne-Lyman, A. L., & Neff, R. (2020). Food Sources and Expenditures for Seafood in the United States. Nutrients, 12(6), 1810. https://doi.org/10.3390/nu12061810